I have always been passionate about food and chemistry and in some ways the two do go together (Food science) and thats what really fascinates me, learning about what food does is my main interest and flavour has to be as important. The history side of food interests me too….
The fact that Garlic lowers blood pressure so you can train for longer, which was discovered by the romans who had special indents in there sandals where a clove of garlic can be inserted and once trodden onto releases chemicals that are absorbed into on of your main veins through the sole of your foot and then lower your blood pressure.
When Paul told me about the football college and the fact he would like some menu’s just to see what someone could offer I was more than willing to help ( not actually knowing he needed someone to cook them ). Then after he read them and we chatted about what else could be done, such as nutritional information for the children I was gob smacked when he offered me a position as head chef. Naturally I jumped at the chance.
I really see a need to educate children and adults about what we put into our bodies but also what great things we can get out of food too.
I realise some habits are going to be hard to break and there will be flavours that really challenge the children but I also hope that through knowledge and experience they can learn some great food facts that will set them up for life.
Lunch time ( or the stampede ) as I call it has so far been great but better is to come.
Love and peace, Matt.
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